Buttermilk Biscuits

Makes roughly 16 biscuits.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flout of white pastry flour
• 1 tbsp sugar
• 4 tsp baking powder
• 1 1/4 tsp salt
• 1/4 tsp backing soda
• 10 tbsp cold butter – cut into pieces
• 1 cup cold buttermilk

Instructions

Preheat the oven to 425F degrees. Line a baking sheet with
parchment paper. (I use an oven safe silicon mat)

In a food processor, combine the flours, sugar, baking powder,
salt, and baking soda. Process briefly to mix. Add the butter and,
using pulses, cut the butter into the dry ingredients until the
mixture resembles coarse crumbs. Add the buttermilk all at once,
and pulse just to moisten all the ingredients. The dough will
stiffen during mixing. It should be slightly shaggy but not overly
sticky or wet. Do not overmix!

Sprinkle a board with cake flour. Scrape the sides and bottom of the
work bowl and turn out the dough; it will be very soft. Sprinkle the
top with cake flour. With floured hands, gently knead the dough
just a few times..Press and pat the dough into a loose rectangle
about 1 1/2 inches thick. With a plastic dough scraper or
large rubber spatula, fold the rectangle like a letter, overlapping
the short sides in the middle to make 3 layers. Roll or pat out the
dough into a rectangle 1 inch thick, sprinkling a little
flour beneath the dough as needed to prevent sticking. Using a
2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits
by pushing the cutter straight down and lifting up without twisting.
Cut as close together as possible for a minimum of scraps. Pack
together and reroll the scraps to cut out additional biscuits.

Place the biscuits on the prepared baking sheet, spacing them
about I inch apart. Bake until the biscuits are firm to the
touch and the tops and bottoms are golden brown, 15-18 minutes.
Let rest for a few minutes, then serve hot.